<<Disclaimer: Verify this information before applying it to your situation.>> >Extracted _in_ alcohol, actually. Most vanilla extracts are >based on grain-derived alcohol, and in some cases it appears >that a gluten residue can remain. It's something to watch out >for; we generally avoid using any product that lists "vanilla" >in its ingredients, and buy things with "vanillin" (an artificial >substitute) instead. > > eh I am extremely skeptical about any gluten residue that could cause harm to a celiac patient being present in distilled alcohol of any sort, including alcohol prepared from wheat grain. Is there any evidence for such a gluten residue? Donald D. Kasarda